You’ll love this quick cheddar cheese and herb bread recipe from Crystal Ponti. Nothing is more satisfying as the weather cools than a hearty loaf of fresh bread straight out of the over. Read more from Crystal on her blog, Mommifried.
Growing up, I loved nothing more than the smell of my grandmother’s freshly baked bread lingering in the air. From white breads to wheat and everything in between, she was a master at creating mouthwatering baked goods.
Digging through her recipe tin the other day, I discovered one for a quick cheddar herb bread. I was surprised to find it as we frequently purchase homemade cheddar bread from the farm next door. After whipping up a batch, I know why the recipe looked as if it had seen war. DELICIOUS!
The thyme and rosemary make this bread extra special, which is simply irresistible right from the oven. Served with whipped butter, you’ll be hooked for life! Enjoy!
|Prep time||25 minutes|
|Cook time||55 minutes|
|Total time||1 hours, 20 minutes|
|Misc||Child Friendly, Serve Cold, Serve Hot|
Ingredients & Directions
- 1 3/4 Cups flour
- 1/4 cup sugar
- 1 1/2 Teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon allspice
- 1/8 teaspoon ground nutmeg
- 4 Ounces sharp cheddar cheese (shredded)
- 3 Tablespoons Italian parsley (finely chopped)
- 1 1/2 Teaspoons thyme (finely chopped)
- 1 teaspoon rosemary (finely chopped)
- 2 Large eggs (lightly beaten)
- 3/4 cups buttermilk
- 1/4 cup butter (melted)
- 1/4 cup cheddar cheese (shredded)
- sprinkle dried thyme
- sprinkle dried rosemary
|In a large bowl, combine lour, sugar, baking powder, salt, pepper, allspice and nutmeg.|
|Stir in cheese, parsley, thyme and rosemary.|
|In a small bowl, combine eggs, buttermilk and butter until well blended.|
|Stir egg mixture into flour mixture. Mix until just blended. Let stand approximately 5 minutes.|
|Spoon batter into greased 8X4-inch loaf pan. Spread evenly. Sprinkle cheddar cheese, dried thyme and dried rosemary on top of loaf.|
|Bake at 350 degrees for 50-55 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan and cool an additional 30 minutes. Serve warm.|
|Refrigerate any leftovers.|